Glukossirap

Glukossirap, commonly referred to as glucose syrup, is a viscous liquid sweetener produced by hydrolyzing starches such as corn, wheat, potatoes, or tapioca and then processing the resulting sugars. The syrup is typically a mixture of glucose and higher saccharides, including maltose and maltotriose, with small amounts of longer glucose polymers depending on the degree of hydrolysis.

Production methods involve enzymatic hydrolysis, usually starting with alpha-amylase to break starch into smaller dextrins, followed by glucoamylase to release glucose units. Older processes used acid hydrolysis. The degree of hydrolysis is summarized by the dextrose equivalent (DE); DE values commonly range from about 20 to 95, affecting sweetness, reducing-sugar content, and viscosity. The starch source influences potential gluten content and allergen considerations, with corn-based syrups being most common in many regions.

Uses in the food industry include acting as a sweetener, humectant (retaining moisture), and texture modifier in products such as candies, jams, beverages, baked goods, and ice cream. Glukossirap can help prevent sucrose crystallization in confections, stabilize foams, and improve mouthfeel. High-DE syrups are sweeter and promote browning, while low-DE syrups provide bulk and viscosity without excessive sweetness.

Safety, regulation, and storage: glucose syrups are widely approved for use in foods and regulated by food-safety authorities with labeling requirements varying by jurisdiction. Allergen considerations are typically low, but products derived from wheat may carry gluten or cross-contact concerns. Storage should be in a cool, dry place in sealed containers to maintain quality and limit microbial growth. In industry, sourcing and sustainability practices influence supply chains and product labeling.